entrees

Tex-Mex Chicken & Vegetables

Name: Tex-Mex Chicken & Vegetables
Prep time: 15 min
Cook time: 15 min
Yield: 5
Cuisine: Mexican,SouthWest,Deep South,
Ingredients: 1; 1 pkg one skillet tex mex chicken and vegetables (club house); 2 tbsps (30 ml) oil, divided; 1 lb (500 g) boneless skinless chicken breast, cut into 1-inch cubes; 1 medium bell pepper, chopped; 1 can (540 ml) black beans, drained and rinsed; 1 can (341 ml) whole kernel corn, drained; 1/2 cup (125 ml) water

Combined with One Skillet Tex-Mex Chicken and Vegetables Seasoning Mix, chicken, vegetables and beans come together in a single skillet for an easy weeknight meal. Tastes great served up in tacos, rice bowls or over greens.

15 min

PREP TIME

15 min

COOK TIME

271

CALORIES

7

INGREDIENTS

5

Servings

Ingredients
Preparation
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INGREDIENTS

1 pkg One Skillet Tex Mex Chicken and Vegetables
2 tbsps (30 ml) oil, divided
1 pound (500 g) boneless skinless chicken breast, cut into 1-inch cubes
1 medium bell pepper, chopped
1 can (540 ml) black beans, drained and rinsed
1 can (341 ml) whole kernel corn, drained
1/2 cup (125 ml) water

What you'll need

Preparation

1 Heat 1 tablespoon of the oil in large nonstick skillet on medium-high heat. Add chicken; cook 3 to 5 minutes or until browned. Remove from skillet.
2 Add remaining oil and pepper to skillet. Cook 3 minutes or until tender crisp. Add Seasoning Mix, beans, corn and water. Bring to boil. Return chicken to skillet.
3 Reduce heat; cover and simmer 5 minutes or until chicken is cooked through (165°F/74°C), stirring occasionally.
4 Test Kitchen Tip: Taco Night? Place cooked mixture in a flour tortilla and top with your favorite taco toppings such as sour cream, guacamole and salsa.